CANTALOUPE QUICK BREAD
Here's a different and delicious way to use some of the sweetest bounty summer has to offer. Cantaloupe! A delicious quick bread to add to your rotation.
Provided by Amanda Formaro
Categories Breads
Time 1h5m
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F. Lightly grease and flour two 9x5 inch loaf pans.
- Puree enough cantaloupe in blender to make 2 cups puree
- In a large bowl, beat together eggs, oil, sugar, vanilla and cantaloupe puree. In a separate bowl, sift together flour, salt, baking soda, baking powder, cinnamon and ginger. Stir flour mixture into cantaloupe mixture; stir to combine. Do not overwork the batter, stir just until no traces of flour remain. Pour batter into prepared pans.
- Bake in preheated oven for 55-60 minutes, until a toothpick inserted into center of a loaf comes out clean.
- While the bread is baking, make the glaze. Add the vanilla to the sifted powdered sugar. Stir in milk, one tablespoon at a time, until a thick glaze is reached. When you lift the whisk, it should fall in an even stream and form a ribbon before disappearing.
- Remove bread loaves from the oven and place on cooling racks. Cool in pans for 10 minutes. Place wax paper under cooling rack to catch the drips. Pour the glaze over both warm loaves, covering the tops of both. The glaze will drip down the sides and drip onto the wax paper. Let cool at least one hour before serving.
Nutrition Facts : ServingSize 1 slice, Calories 336 kcal, Carbohydrate 54 g, Protein 3 g, Fat 12 g, SaturatedFat 1 g, Cholesterol 28 mg, Sodium 186 mg, Fiber 1 g, Sugar 39 g
CANTALOUPE BREAD WITH PRALINE GLAZE
This excellent bread is very moist and has the texture of pumpkin or zucchini bread. Can puree and freeze extra cantaloupe to make bread in the off season.
Provided by Kaddy
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h15m
Yield 20
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour two 9x5 inch loaf pans.
- In a large bowl, beat together eggs, vegetable, sugar, vanilla and cantaloupe. In a separate bowl, sift together flour, salt, baking soda, baking powder, cinnamon and ginger. Stir flour mixture into cantaloupe mixture; stir to combine. Pour batter into prepared pans.
- Bake in preheated oven for 1 hour, until a toothpick inserted into center of a loaf comes out clean. Meanwhile, combine margarine and brown sugar. Microwave for 3 minutes, stirring at 1 minute intervals; mix in pecans. Pour sauce over warm bread. Let cool for 1 hour before serving.
Nutrition Facts : Calories 366.1 calories, Carbohydrate 48.2 g, Cholesterol 40.1 mg, Fat 18.4 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 5.1 g, Sodium 242.2 mg, Sugar 33.2 g
CANTALOUPE CRANBERRY MUFFINS
These little bites of sunshine were tart, sweet, moist and crunchy all at the same time. I thought about the cantaloupe pulp I froze over the summer and wanted to add a little memory of warmer weather to the muffins, and knew this would be the perfect way. Of course, a celebration of the here and now needed to be added, so what better combination than cantaloupe and cranberries?
Provided by ChefMamaBlogger
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- drain the cantaloupe pulp well before measuring out the 1/2 cup, it should not have any visible watery liquid.
- mix with the sugar, egg, yogurt, ginger and cinnamon and combine thoroughly.
- add cranberries.
- incorporate flours and baking powder only until moistened.
- fill muffin tin cups (sprayed with cooking spray)with 1/4 cup of mixture.
- add 1/2 to 1 tablespoon of Granola to the top of each muffin.
- bake at 350 for 20-25 minutes, or until golden brown.
CANTALOUPE MUFFINS WITH PRALINE TOPPING
A great way to use up extra cantaloupe.
Provided by gatorgirl
Categories Muffins
Time 1h
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 10 jumbo muffin cups or line with paper muffin liners.
- Mix pecans, brown sugar, 1/2 cup flour, and softened butter together in a bowl until mixture is crumbly.
- Beat 1 cup white sugar and oil together in a bowl with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Beat pureed cantaloupe and vanilla extract into sugar mixture.
- Whisk 1 1/2 cup flour, baking powder, cinnamon, and salt together in a mixing bowl. Stir flour mixture into cantaloupe puree mixture; gently fold in cantaloupe chunks and lemon zest. Pour batter into prepared muffin cups.
- Bake in the preheated oven for 25 minutes. Remove from oven and sprinkle pecan mixture over the top of each muffin. Continue baking until a toothpick inserted into the center comes out clean, about 10 more minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 418.9 calories, Carbohydrate 53.5 g, Cholesterol 46.4 mg, Fat 21.5 g, Fiber 1.8 g, Protein 4.8 g, SaturatedFat 4.8 g, Sodium 259.7 mg, Sugar 32.9 g
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